Avocado Bacon Chickpea Salad

One food that we started increasing in our diet to fight heart disease was avocado. It’s filled with healthy fats and adds a creamy element to meals. We used to make guacamole once Michael realized how delicious homemade guacamole is versus those weird runny ones at restaurants. Seriously, not sure why they kill avocados at restaurants and dilute them with…something inedible. Once we ate some amazing guacamole in California, we tried recreating it about 30 times- so delicious. We never really used avocados in other ways, but now it’s featured in our meals almost daily. It’s great with tacos and Mexican food, but also pairs well with sweet potatoes, most grilled meat, fish, peppers…you name it! I spiced up our chickpeas, Michael chopped up some greens & onions from our balcony garden, and I fried the bacon- teamwork! Tzatziki was a great dressing. I know I just explained how I’m not a salad fan, but this one worked beautifully. Give it a try!

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Avocado Bacon Chickpea Salad

Course
Main Course, Side Dish

Servings4people

Ingredients

8slicesbacon

1canchickpeas, drained

1/2red pepper, chopped

1/2small onion, chopped

1/2tsppaprika

1/2tspturmeric

1/2tspcurry

4cupsgreens, such as spinach or kale

1tbspbasil leaves, chopped

1/4cuptzatziki

1avocado, chopped

Instructions

In a large skillet, cook bacon until browned; drain and set aside. Remove excess bacon oil from pan and return to medium heat. Once cooled, chop bacon into small pieces.

Add chickpeas, peppers, and onion to hot pan. Cook for 2 minutes or until chickpeas are slightly browned. Sprinkle spices and chopped bacon on top and set aside.

Place approximately 1 cup of greens and 1 tablespoon of basil in a bowl or on a plate. Top with bacon chickpea mixture, then drizzle with tzatziki and add avocado as desired. Enjoy!